Peru Coffee Pods

Grown by a cooperative of dedicated farmers in the highlands of Piura and Amazonas, roasted small-batch to a silky medium — the most refined, effortlessly smooth pod in your morning lineup.

The Source

Peru doesn't always get the recognition it deserves in specialty coffee — but the farmers of Cooperativa Agrícola de Servicios Norandino are changing that, one harvest at a time. This cooperative, rooted in the Piura and Amazonas regions of northern Peru, brings together smallholder farmers who share resources, knowledge, and a collective commitment to producing coffee that punches well above its weight on the world stage.

The beans are grown at 1,100 to 1,700 meters above sea level in clay mineral soil — a dense, nutrient-retentive growing medium that feeds the plant slowly and steadily, contributing to the natural sweetness and silky body that define this coffee's character. The altitude slows cherry development, concentrating sugars and building the layered complexity that makes this cup so distinctive.

The varietal selection is one of the most diverse in our lineup: Caturra, Bourbon, Catuai, Pache, and Catimor — five cultivars, each contributing something the others cannot.

Caturra, a natural mutation of Bourbon, brings brightness and a clean, lively cup. Bourbon — one of the most celebrated Arabica varieties in the world — contributes natural sweetness and complexity. Catuai, a hybrid of Mundo Novo and Caturra, adds body and consistency. Pache, a natural Typica mutation found primarily in Guatemala and Peru, lends a smooth, mild character that softens the overall profile. Catimor provides structure and resilience, ensuring the blend holds together cup after cup.

After harvest, the cherries are processed using a gully wash method and then dried in the sun — a combination that produces a clean, transparent cup where every varietal's contribution is clearly expressed.

The Craft

A coffee this nuanced — with five varietals, two distinct growing regions, and a cooperative of farmers behind it — demands a roast that respects every layer of its character. We roast our Peru pods small-batch, with the same precision and intentionality we bring to every coffee in our lineup.

We roast to a medium profile — the precise point where the salted caramel sweetness fully develops, the silky body comes forward, and the citrus brightness lifts the cup without sharpening into acidity. The clay mineral soil and sun-drying process already contribute a natural sweetness and clean finish; our roast profile is designed to amplify those qualities, not compete with them.

Each pod is filled and sealed immediately after roasting to lock in peak freshness. The result is a cup that delivers the full complexity of a carefully sourced single origin — in the time it takes to press a button.

The Profile

• Origin: Piura & Amazonas, Peru
• Grower: Cooperativa Agrícola de Servicios Norandino
• Varietals: Caturra, Bourbon, Catuai, Pache & Catimor
• Altitude: 1,100–1,700 MASL
• Soil: Clay Minerals
• Process: Gully Washed, Sun Dried
• Roast: Medium
• Format: Coffee Pods — 12 Pack

• Aroma: Caramel sweetness, subtle citrus, clean and inviting
• Body: Silky and smooth — the clay mineral soil and diverse varietal blend produce an exceptionally refined texture
• Flavor: Salted caramel up front, silky sweet mid-palate, with a bright citrus note that lifts the finish
• Acidity: Mild to medium — the citrus brightness is present but never sharp, perfectly balanced by the caramel sweetness
• Finish: Clean, sweet, and lingering — the caramel note carries through to a smooth close
• Sweetness: Natural and pronounced — a direct expression of the altitude, soil, and sun-drying process

12 pods per pack. Compatible with standard drip pod brewers. Five varietals, two regions, one cooperative — all in a single cup.